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C.H. Spurgeon
Bhindi Subji (Okra and Tomatoes)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Indian
Indian, Vegan, Vegetarian, Main dish
4
Servings
INGREDIENTS
2
lb
Okra, fresh or thawed
4
tb
Vegetable oil
1
Onion, medium and minced
4
Garlic cloves, chopped
1/2
ts
Cumin seed
2
Green chilies, chopped
1/4
c
Coriander leaves-fresh/chopd
1/4
ts
Turmeric
16
oz
Stewed tomatoes (1 can=8 oz)
2
tb
Vinegar
1/2
c
Water
1
tb
Black pepper, ground
1
pn
Salt
INSTRUCTIONS
Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set
aside.
Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies
(optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir
once or twice.
Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and
simmer 15 mins.
Add okra, black pepper and salt. Cover and cook until okra is tender,
about 20 mins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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